Temperature (°C) Time (h) Dextrins (%) Dextrose equivalent
150-160 2.0
2.5
3.0
15.96 ± 0.5a
16.34 ± 0.2b
16.22 ± 1.6c
14.21 ± 0.2a
14.05 ± 0.2a
14.52 ± 0.5b
160-170 2.0
2.5
3.0
14.45 ± 2.0a
17.38 ± 0.7b
18.00 ± 1.3c
14.57 ± 0.4a
14.60 ± 0.1a
14.81 ± 0.8b
170-180 2
2.5
3.0
16.97 ± 0.9a
18.43 ± 0.2b
20.65 ± 2.1c
15.50 ± 0.6a
15.78 ± 0.4b
15.80 ± 0.1b
180-190 2
2.5
3.0
19.45 ± 0.4a
21.67 ± 1.7b
23.23 ± 2.5c
17.77 ± 0.3b
17.54 ± 0.7a
17.89 ± 0.4b
190-200 2.0
2.5
3.0
32.89 ± 0.3a
32.91 ± 0.8a
32.90 ± 0.4a
19.08 ± 0.2a
19.49 ± 0.7b
19.56 ± 0.5b
200-210 2.0
2.5
3.0
30.50 ± 2.8b
30.01 ± 0.3a
27.80 ± 0.9c
19.00 ± 0.3a
19.43 ± 0.3b
19.20 ± 0.8a
210-220 2.0
2.5
3.0
27.83 ± 2.1c
27.29 ± 1.8b
27.00 ± 0.9a
19.30 ± 0.3a
18.06 ± 0.1a
19.22 ± 0.1a
Means in the same column followed by the same letter are not significantly different from each other at p< 0.05.
Table 1: Effect of temperature and time on dextrin formation and dextrose equivalent values of baked roots.